This recipe for eggnog overnight oats is an incredibly easy gluten free and vegan holiday breakfast. Tender rolled oats are mixed with coconut milk, dairy free eggnog, and coconut yogurt to make the oats extra creamy. And a flavorful crumble on top of cranberries, walnuts, and gingerbread make these overnight oats perfect for Christmas morning!
3tablespoonsgingersnap cookies, choppedI used store bought
Instructions
Plan Ahead – Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
Dairy Free Eggnog Overnight Oats
In a small mixing bowl, stir together the coconut cream, eggnog, yogurt, nutmeg, and salt until smooth and creamy. Stir in the oats.
Cover and refrigerate the oats overnight.
Cranberry Walnut Gingerbread Crumble
To toast the walnuts - sprinkle the walnuts on a small baking sheet and bake at 350F degrees for 5 minutes.
Chop the crumble ingredients to desired size, then stir together in a small mixing bowl. Cover and store until ready to use.
Portion equal amounts of oats into your serving glasses, top with a sprinkle or two of the crumble, and Enjoy!
Notes
Serving Size - This recipe is easily doubled to make a larger batch of oats. As written, the recipe serves 2 to 4 people - depending on how large you like your servings.
Oats – I recommend rolled oats because of their size and texture. You don’t have to use gluten free labeled oats if the recipe does not need to be gluten free.
Dairy Free Eggnog – This is a specialty item I only see around the holidays. Feel free to use any eggnog of choice.
Coconut Milk/Cream – To make the overnight oats creamy the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with more yogurt in the overnight oats.
Coconut Milk Yogurt – This is added to make the oats extra creamy. Feel free to use any flavor or yogurt you prefer.
Sweetener - The oats are not excessively sweet since I do not add additional sweetener. Taste test the oats and add any sweetener of choice to suit your taste.